+91-11-45557072 
+91-11-45557050 
Mash from dehydrated potato flakes is substantially similar to mash of fresh potatoes in their nutritional qualities, about two thirds starch by dry weight, with similar amounts of protein, dietary fiber, and vitamins. Potato Flakes are enriched with additional minerals and antioxidants to increase nutritional value and shelf life, hence better than fresh potatoes. Flakes have controlled moisture levels which allow the multipurpose application that is not possible with fresh potatoes.USPs of Dehydrated Potato Flakes
Uniform taste and texture helps in maintaining the quality of the end Product. Shelf life of more than 12months helps in better planning and optimal usage. Potato flakes being light weight are easy to transport and does not require specialized storage as the product does not require refrigeration and needs to be kept only in ambient conditions (cool and dry place). Comaparative cost also is low as the yield per kg is more than five times because of the 5:1 rehydration ratio. Oil absorption is low when fried as in the process of frying half of the water evaporates and oil replaces the water in the fried stuff. Since the moisture content in fresh potatoes is 78% more oil gets absorbed when fresh potatoes arte fried in comparison to dehydrated potato flakes.
Apart from its usage as a substitute of mashed potato, dehydrated potato flakes can be used as a nutritional base food and a neutral product that complements a variety of ingredients. They can stand alone or be used as an ingredient in baked goods, frozen foods, ready to eat meals, soups, sauces and snack foods.
1
Function: Binder
The free starch present in dehydrated potato flakes and flour holds meat together
Applications in
General Manufacture, Institutions, Restaurants
2
Function: Breading
Use potato flakes alone or combined with flour, cornmeal and/or crushed corn flakes to create breading for fish, meat or vegetables. For fried foods, the use of dehydrated potatoes can provide for a crispy texture sometimes associated with other breading materials.
Applications in
General Manufacture, Institutions, Restaurants
3
Function: Color Enhancer
In baked goods such as breads and cakes, the addition of dehydrated potatoes can enhance crust color, producing a thicker., darker crust.
Applications in
General Manufacture, Bakeries, Institutions, Restaurants
4
Function: Decoration
Prepared mashed potatoes can be squeezed from pastry tubes to decorate casseroles and improve food presentation.
Applications in
General Manufacture, Institutions, Restaurants
5
Function: Extender
Flakes or flour can be added to burgers or patties before cooking, thus requiring less meat per burger.
Applications in
General Manufacture, Bakeries, Institutions, Restaurants
6
Function: Flavor/Texture Enhancer
Flakes can be used to produce potato-flavoured snacks and baked goods. When used in bakery products at inclusion levels of at least 10%, they impart a potato flavour and soft mouth feel to the product. Snack foods generally use a much higher level of inclusion.
Applications in
Snack Manufacture, General Manufacture, Bakeries, Institutions, Restaurants
7
Function: Humectant/ shelf life extender
At low inclusion levels of less than 5%, dehydrated potatoes serve as an anti-staling or crumb softening agent in bakery applications, with no alteration of the taste profile. Because of their moisture retention abilities potato products slow the drying affect associated with staling.
Applications in
Bakeries
8
Function: Texture Enhancer
At inclusion levels of around 10% dehydrated potatoes will produce end-products with a unique potato flavor and soft eating characteristics. For instance, the addition of potato flakes to recipes will create a moisture texture for cakes, doughnuts, brads, rolls a nd pastry items. Added to snacks, they id in creating a light, crispy
texture.
Applications in
Snack Manufacture, General Manufacture, Bakeries, Institutions, Restaurants
9
Function: Thickening Agent
Add potato flakes directly from the package to broths, gravies, sauces stews to thicken.
Applications in
General Manufacture, Institutions, Restaurants
10
Function: Uniformity
Dehydrated potato flakes can be used in salty snacks such as fabricated chips, to create a more uniform shape. Dehydrated diced potatoes can be used in soups and other dishes for the same reason.
Applications in
Snack Manufacture, General Manufacture, Institutions, Restaurants
11
Function: Yield Improvement
The weight of added potatoes and the resulting absorption increases for hydration may increase dough yield for baked goods.
Applications in
Bakeries, Institutions, Restaurants
EXTRUDED SNACK PELLETS
Third-generation snack products or pellets, sometimes referred to as semi- or half-products, are not new to the snack-food industry. In fact, they have been very popular in many regions of the world. Extrusion systems for the production of multidimensional third-generation snacks are efficient, economical to run and result in a product with built-in marketing flexibility due to long shelf-life and high bulk density prior to frying or puffing.For those not familiar with this type of product, ingredients are blended together and then passed through a cooking extruder where they are cooked and formed into a dense pellet. Following extrusion-cooking and forming, the pellets are dried to a stable moisture content to assure shelf stability. Once dried, the pellets may be distributed to a snack processor where they are expanded or puffed by immersion in hot oil, heating with hot air, hot salt, infrared heating or microwaving. The expanded products then are seasoned with salt and/or various spices, packaged and sold to the consumer as a ready-to-eat (RTE) snack. The pellets also may be sold directly to the consumer for in-home preparation. This type of snack adds new dimensions to its marketing potential because of its high bulk density and stability for transporting to various smaller distribution sights.
Producing a successful product is a fine balance between the consumers' needs, likes, tastes and interests vs. a manufacturer's production capabilities, economics and quality control. For example, raw-material cost has a large impact on the finished product's selling price. Therefore, it is an advantage to use the lowest-cost ingredients. However, if a desirable or sellable final product cannot be made with the lower-cost ingredients, the customer won't buy the product - essentially eliminating the market for that product.
With the multidimensional snack system, a wide range of raw ingredients may be selected and blended together to make excellent recipes for many types of third-generation snacks. Generally, the combination of ingredients contains relatively high starch levels to maximize expansion of the final product during exposure to hot oil, air, salt, infra-red or microwaving. Levels of 60% or less of total starch in a recipe will result in less final-product expansion, and will yield a final product with an increased crunchiness and firmer texture.
©2009 vegit-merino | oranjdot designs